Trade provides a wide range of smoked products. But to give them a truly original flavor and taste, which fully meets individual needs, can only be smoked at home in hot or cold form.
Its cold-smoked smoke lamp will differ from a similar household device using hot smoke, only by the distance separating the chamber in which the smoking process takes place from the hearth with smoldering fuel.
Important! In any method smoking over an open flame is not allowed.
Device and principle of operation of the smokehouse
The simplest smokehouseas well as any other among the elements of its design should have a hearth, a chamber in a sealed enclosure, equipped with hooks or a grid for hanging (unfolding) the products prepared for processing, a device for collecting fat inevitably emitted during the process.
Schematically own stationary smoking shed can be represented as follows. 
It is also possible that the stove will play the role of the hearth. In this case, the smoke chamber must be installed above the level of the chimney gasket. 
Choosing a place for the smokehouse
The main requirement for the location of the smokehouse - Fire safety. The long process of smoking will inevitably be accompanied by a persistent smell that the neighbors in the area will not necessarily like - this is worth considering. The construction should not be a dissonance for the holistic aesthetics of the external appearance of the dacha plot or a household garden.
Important! It is desirable that nearby had a water tap.
Necessary tools and materials
The determination of the content of the material and technical base that will be needed for the construction of a household (cottage) smokehouse is preceded by the choice of its intended structure. The reverse order is also possible: the type of structure will be determined by the availability of actually existing tools and materials.
In any case, the owner can not do without a shovel, a cutting tool for metal (preferably electric), a drill, a fairly heavy hammer. In some cases, you may need welding. The presence of water, sand, cement, bricks (stone quarrystone), iron and products from it (hooks, rods) is obligatory.
Mastering the smokehouse with your own hands: step by step instructions
Anyone can make a smokehouse in the country. This is not so difficult, and now there are many recommendations on this topic.
Making a smoking chamber from a barrel
A barrel with a volume of up to 200 liters with a pre-cut top cap, properly cleaned and washed, will be preferable. Further steps are given in their sequence.
- With a drill or other tool we make a hole in the bottom of the barrel.
- We make a grid (not one can be) on which the product intended for smoking will be placed (the option is to install metal strips with hooks in the upper part of the barrel).
- We make a pit (it can be reinforced with bricks or zabutovat), we put a barrel on it, and from the pit we dig a shallow two-meter trench. Before installing the barrel place it in the pan to collect fat. The diameter of the pan must be smaller than that of the barrel itself, otherwise smoke will not pass.
- We construct a covering of slate (metal sheets) over the trench, covered with soil on top.
- We dig a small hole, we lay bricks around - it turns out the firebox.
- The smoking container is covered with a cloth of burlap and firmly fasten it (preferably with steel wire).
Did you know? You can make a grease collector from a top cover cut off at the barrel.
Important! Cold-smoked smokehouse should not have a lid.The result of the production process carried out in this way is clearly visible in the drawings of the smokehouse, the chamber of which is made of a barrel.
Making a smoking chamber from sheet iron
It is possible to make a cylindrical chamber of iron sheets - then again you will get a simple smokehouse from the same barrel, made by your own hands with great efforts.
Therefore, the use of sheet iron involves finding the most convenient form of smokehouse for its placement in the country. For many, the iron cube without the top side with welded seams looks optimal. 
Making a smoking chamber from a brick
If home smoked has become an integral part of your life, then a barrel or just an iron chamber for a country smokehouse may not be enough. How, in this case, to act and make a home smokehouse with your own hands more fundamental, will prompt a widespread building material - brick.
The brickwork is kept on a solution of sand and clay, and the bottom of a more solid structure can be made again from the lid of the barrel or from another material suitable for such loads. 
Did you know? The principle of the equipment of the smoke chamber is standard when using any materials.
Chimney arrangement
Chimney parameters determined by elementary: its depth is equal to the blade of the shovel, and the width corresponds to its width. Smoke should not leak to the surface. Therefore, the dug chimney must be very carefully covered with slate or iron sheets. Above the underground structure is covered with a layer of earth.
The device smoke generator (furnace)
The classical fire chamber (center) in the general design of the smoking equipment does not assume special technical tricks in the device. However, craftsmen of the people can not wait, as a rule, get the result of their efforts faster than tradition provides.
Ignoring the factory smoke generators, which can be purchased in the store, home inventors have created many of their own devices for the production of large quantities of smoke, followed by its supply to the smoking chamber. 
Creating a smoke generator with his own hands, a home master can come from those materials and parts that he has at hand. The can or pan will fit perfectly for the body, any heat-resistant pipe is suitable for the smoke pipe.
Operation Tips
The taste of smoked products is determined by the used flue material. Smokers are invited to forget that there are conifers.
Sawdust, shavings or chips should be from juniper, oak, maple, cherry, apple or sea buckthorn. After pre-treatment of bark, bird cherry, birch and alder can be used.
For cold smoking, not only the reliability of the manufactured equipment is important, but also the patience of those who use it - the process that takes place at 30-35 degrees Celsius, which usually lasts 5-7 days, can be delayed. Haste can turn into food poisoning..
To control the temperature and the overall intensity of the process will help is not a mandatory element of the valve in the upper part of the hearth. A bag-like cover spread over the camera should be moistened from time to time with water.
Popular wisdom has in its arsenal examples of manufacturing a smoke chamber from a bucket (is it not a small barrel?), From a pressure cooker already unnecessary, even from an old refrigerator. Some masters create electrostatic equipment to speed up the process of cold smoking.
Regardless of the chosen method, both simple and complex, an attempt to make a home smoker for cold-smoking products with your own hands will certainly be successful both in technical and culinary terms.
